August 18, 2007

Summer is one of the most wonderful seasons of the year. The vegetable market abounds with brightly colored foods that are all wonderfully gluten free. We have been living off the fruits and vegetables from our local vegetable stand again this summer.

The produce has been delicious and abundant. They have everything from kohlrabi to blueberries. Oh my...the blueberries...they are my weakness. My daughter and I pick some up with a plan to make muffins. After we wash them, my daughter asks if we should taste them to make sure they will be good enough for muffins. Oh dear...it was our undoing...we devoured that pint of blueberries. We couldn't stop, each berry seemed bigger than the last and the quest for the largest, sweetest berry keep us searching, tasting until the carton was bare.

Saddened when she realized that we wouldn't be having blueberry muffins, my daughter asked me, "What are we going to make, Mom?" "Not to worry, we have some ripe bananas that we make into muffins," I told her. We started to work on our recipe, which was inspired by the Banana Coconut Muffin recipe from Epicurious.com.

The muffins turned out moist and flavorful. Each bite tasting of banana with a hint of coconut and the rich sweetness of macadamia nuts.

1. Preheat the oven to 350 degrees and line a muffin with with 8 paper liners or place 8 silicone muffin cups on a cookie sheet.

2. In a large bowl, dump in all the flours, baking powder and salt. Stir to blend the mixture together.

3. Crack the egg and place it into a small bowl. Pour in the kudzu/kuzu powder and stir together. Allow the kudzu/kuzu powder to dissolve into the egg. Break apart any bits that won't dissolve with the back of a spoon.